Glazed Thai chicken for $9.50
Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!
INGREDIENTS
8 chicken thigh fillets, trimmed
1 tablespoon lime juice
1 tablespoon sweet chilli sauce
1 tablespoon teriyaki sauce
2 teaspoons peanut oil
2 teaspoons chopped fresh coriander
1 teaspoon fish sauce
Rice, steamed beans, to serve
METHOD
- Place chicken in a large bowl with juice, sauces, oil and coriander. Chill, covered, for 2 hours or overnight.
- Preheat a char-grill to high. Brush with oil and cook chicken, in 2 batches, for 10 minutes, turning once, until browned all over and cooked through. Serve with rice and steamed beans.
Top tipStore chicken, covered, in the fridge for up to 24 hours, or freeze it uncooked in the marinade — as long as chicken has not been previously frozen and thawed.
For our full budget weekday meal planner and shopping list, see this week's
Woman's Day (on sale Nov 3).
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